Make these yeasted waffles for someone special’s birthday, and they’ll forget all about cake! Letting the batter ferment gives the waffles a malted flavor and makes them extra golden and crispy. The pop of confetti sprinkles mimics the crunchy pearl sugar found in some Belgian waffles.
| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Active: | 30 min |
| Yield: | 12 to 14 waffles |
| Level: | Intermediate |
| Total: | 3 hr 10 min |
| Active: | 30 min |
| Yield: | 12 to 14 waffles |
Ingredients
- 3 cups whole milk
- One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
- 2 sticks (16 tablespoons) unsalted butter, melted, plus more for brushing the waffle iron
- 1/2 cup plus 1 tablespoon sugar
- 3 large eggs, separated
- 2 tablespoons pure vanilla extract
- 1/2 teaspoon fine salt
- 3 1/2 cups all-purpose flour (see Cook’s Note)
- 1/2 cup confetti sprinkles
- 1 cup pure maple syrup
- Sweetened whipped cream, for serving
Instructions
- Heat the milk in a medium saucepan until just warm (about 110 degrees F). Sprinkle the yeast over the milk, and let it sit until dissolved, about 5 minutes. Pour the mixture into a large bowl, and stir in the butter, 1/2 cup of the sugar, egg yolks, 1 tablespoon of the vanilla and the salt. Fold in the flour (it’s OK if there are a few lumps). Cover and set aside in a warm place until the mixture is bubbly and rises by about half its original volume, 1 to 2 hours. (The batter can be made a day ahead and refrigerated after it rises.)
- Once the batter is ready, preheat the waffle iron and preheat the oven to 250 degrees F. Whip the egg whites and the remaining 1 tablespoon sugar with an electric mixer to soft peaks in a medium bowl. Fold the whites and sprinkles into the batter.
- Brush the top and bottom of the preheated waffle iron with butter, and pour the batter into each compartment (this varies from 1/4 to 1/2 cup, depending on the size of your waffle maker). Cook until the waffles are golden brown and crisp; remove them to a plate, and transfer to the oven to keep warm. Repeat with the remaining batter.
- Meanwhile, warm the maple syrup in a small saucepan over medium-low heat. Remove the saucepan from the heat, and stir in the remaining 1 tablespoon vanilla. Set aside and keep warm.
- To serve, stack 2 waffles on a serving dish, drizzle with some of the maple-vanilla syrup and top with a dollop of whipped cream. Serve the remaining syrup on the side.
Nutrition Facts
| Serving Size | 1 of 13 servings |
| Calories | 437 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 7 g |
| Cholesterol | 87 mg |
| Sodium | 136 mg |
| Serving Size | 1 of 13 servings |
| Calories | 437 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 7 g |
| Cholesterol | 87 mg |
| Sodium | 136 mg |
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